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Juicy Grilled Halloumi Skewers

Firm, salty halloumi cheese grilled to golden perfection with a bright honey-lemon glaze, threaded onto skewers for a quick, satisfying snack that pairs beautifully with coffee.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Appetizer
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz halloumi cheese two 8 oz blocks
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice about half a lemon
  • 1/4 teaspoon red pepper flakes optional, for heat
  • Fresh mint or oregano leaves for garnish optional
  • Flaky sea salt to finish optional, as halloumi is already salty

Equipment

  • wooden or metal skewers (if wooden
  • soak in water 30 minutes)
  • grill or grill pan
  • small bowl
  • pastry brush
  • tongs

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. Cut each block of halloumi into 1-inch cubes. You should get about 16 cubes per block.
  3. In a small bowl, whisk together the olive oil, honey, lemon juice, and red pepper flakes (if using) until emulsified.
  4. Thread 4-5 halloumi cubes onto each skewer, leaving a small gap between pieces for even heat circulation.
  5. Heat a grill or grill pan over medium-high heat (about 400°F/200°C). Lightly oil the grates.
  6. Place the skewers on the grill. Cook for 2-3 minutes per side, until deep golden grill marks appear and the cheese softens slightly but holds its shape. Do not move the skewers while grilling; let them sear undisturbed.
  7. Using tongs, flip each skewer and brush the grilled side with the honey-lemon mixture. Cook for another 2 minutes.
  8. Remove from heat and brush with any remaining glaze. Garnish with fresh mint or oregano and a pinch of flaky sea salt if desired. Serve immediately while warm and slightly springy.

Notes

Halloumi does not melt like other cheeses — it holds its shape when heated, making it ideal for grilling. Serve these skewers within 5 minutes of cooking for the best texture; as they cool, the cheese firms up. For a variation, add cherry tomatoes or bell pepper pieces between the halloumi cubes, but keep the cheese the star. Leftover cooked halloumi can be stored in an airtight container in the fridge for up to 2 days, but it will lose its springy texture. Reheat gently in a dry skillet over medium heat for 1 minute per side.